Egg whites
Egg Whites
Egg whites (pronunciation: /ɛg waɪts/), also known as albumen (pronunciation: /ælˈbjuːmən/), are the clear liquid contained within an egg. In chicken eggs, the egg white is approximately 58% of the total egg's weight.
Etymology
The term "egg white" comes from the typically white color of the substance. The term "albumen" is from Latin albus, meaning "white".
Composition
Egg whites are composed primarily of about 90% water, with the remaining 10% consisting of protein, trace minerals, fats, vitamin B and sugars. The high protein content makes egg whites a popular choice among those seeking to build muscle mass.
Uses
Egg whites are used in a variety of cooking and baking applications, including meringues, soufflés, and angel food cake. They are also used in cocktails, such as a whiskey sour, where they contribute to the drink's frothy texture.
Health Benefits
Egg whites are a low-calorie, fat-free food. They contain the bulk of the egg’s protein. The egg white also provides a significant amount of the egg’s Riboflavin and Selenium.
Related Terms
- Yolk: The yellow part of an egg, which is surrounded by the egg white.
- Eggshell: The outer covering of an egg, which encloses the egg white and yolk.
- Egg (food): The whole egg, including the egg white, yolk, and shell.
External links
- Medical encyclopedia article on Egg whites
- Wikipedia's article - Egg whites
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